Method for decreasing bitterness and improving taste of protein-free and hydrolyzed infant formulas

Abstract

The present invention relates to a method for decreasing the bitterness or improving the taste of a protein-free or hydrolyzed infant formula. The method comprises intermixing ingredients of the formula and adjusting the pH of the formula to between about 6.5 and about 7.2.

1 . A method for decreasing the bitterness of a hydrolyzed-protein infant formula comprising:
 a) intermixing a protein equivalent source, a carbohydrate source, a fat source to produce a solution;   b) adjusting the pH of the solution to between about 6.5 and about 7.2, wherein the bitterness of the formula is reduced;   c) reducing the water content of the mixture to produce a power;   d) intermixing vitamins, minerals, and the pH reduced power to produce an infant formula.   
     
     
         2 . The method according to  claim 1 , wherein the protein is partially hydrolyzed. 
     
     
         3 . The method according to  claim 1 , wherein the protein is extensively hydrolyzed. 
     
     
         4 . The method according to  claim 1 , wherein the pH of the infant formula is between about 6.8 and about 7.0. 
     
     
         5 . The method according to  claim 1 , wherein the infant formula is hypoallergenic. 
     
     
         6 . The method according to  claim 1 , wherein the form of the infant formula is selected from the group consisting of a liquid, a powder and a ready-to-use formulation. 
     
     
         7 . A method for decreasing the bitterness of a protein-free infant formula comprising:
 a) intermixing a protein equivalent source, a carbohydrate source, a fat source to produce a solution;   b) adjusting the pH of the solution to between about 6.5 and about 7.2, wherein the bitterness of the formula is reduced;   c) reducing the water content of the mixture to produce a power;   d) intermixing vitamins, minerals, and the pH reduced power to produce an infant formula.   
     
     
         8 . The method according to  claim 7 , wherein the infant formula contains amino acids as a protein equivalent. 
     
     
         9 . The method according to  claim 7 , wherein the pH of the infant formula is between about 6.8 and about 7.0. 
     
     
         10 . The method according to  claim 7 , wherein the infant formula is hypoallergenic. 
     
     
         11 . The method according to  claim 7 , wherein the form of the infant formula is selected from the group consisting of a liquid, a powder and a ready-to-use formulation. 
     
     
         12 . A method for improving the taste of a hydrolyzed infant formula comprising:
 a) intermixing a protein equivalent source, a carbohydrate source, a fat source to produce a solution;   b) adjusting the pH of the solution to between about 6.5 and about 7.2, wherein the taste of the solution is improved;   c) reducing the water content of the mixture to produce a power;   d) intermixing vitamins, minerals, and the pH reduced power to produce an infant formula.   
     
     
         13 . The method according to  claim 12 , wherein the protein is partially hydrolyzed. 
     
     
         14 . The method according to  claim 12 , wherein the protein is extensively hydrolyzed. 
     
     
         15 . The method according to  claim 12 , wherein the pH of the infant formula is between about 6.8 and about 7.0. 
     
     
         16 . The method according to  claim 12 , wherein the form of the infant formula is selected from the group consisting of a liquid, a powder and a ready-to-use formulation. 
     
     
         17 . A method for improving the taste of a protein-free infant formula comprising:
 a) intermixing a protein equivalent source, a carbohydrate source, a fat source to produce a solution;   b) adjusting the pH of the solution to between about 6.5 and about 7.2, wherein the taste of the solution is improved;   c) reducing the water content of the mixture to produce a power;   d) intermixing vitamins, minerals, and the pH reduced power to produce an infant formula.   
     
     
         18 . The method according to  claim 17 , wherein the infant formula contains amino acids as a protein equivalent. 
     
     
         19 . The method according to  claim 17 , wherein the pH of the infant formula is between about 6.8 and about 7.0. 
     
     
         20 . The method according to  claim 17 , wherein the form of the infant formula is selected from the group consisting of a liquid, a powder and a ready-to-use formulation.